Chessy corn and squash casserole
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When the squash is barely tender, season well with salt and fresh-ground black pepper.Add the cans of green chiles, stir, cover the pan, and cook about 3 minutes more or until the squash is barely starting to soften.Add the squash and cook about 3 minutes without turning to get the squash lightly browned.Add garlic and Spike Seasoning (affiliate link) and cook 1-2 minutes longer.Heat the olive oil over medium-high heat and then cook the onions until they’re barely starting to brown, about 3 minutes.Cut the squash lengthwise into fourths, then slice the pieces into slices about 3/4 inch thick.cans of diced green chiles (affiliate link), depending on how much heat you prefer. (Scroll down for complete recipe with nutritional information.) If you’re looking for more ideas for using zucchini or summer squash, check out The Top Ten Low-Carb Zucchini Recipes or 50 Amazing Zucchini Recipes! Or check out Slow Cooker and Instant Pot Zucchini Recipes on my other site, Slow Cooker or Pressure Cooker. Unless you really like spicy food I wouldn’t use hotter chiles in this recipe. The canned green chiles you find will be relatively mild Anaheim Chiles or Hatch Chile Peppers. But for this recipe I’m just using the diced green chiles that are found in the grocery store. There are quite a few different varieties of Mexican Chile Peppers that are green. What type of Green Chile is used in Calabacitas? Calabacitas always includes zucchini or summer squash, onions, green chiles, and cheese, and some versions add other ingredients like corn, tomatoes, or red pepper. This recipe is sometimes called Mexican Zucchini. salt and fresh ground black pepper to tasteĬalabacitas is the name that’s used to describe a way to cook summer squash or zucchini that’s common in Mexico or the American Southwest.canned diced green chiles (affiliate link) (see notes).Spike Seasoning (affiliate link), or other all purpose seasoning blend.What ingredients do you need for this recipe? can of diced green chiles was plenty spicy, but now I use two cans! Key to the flavor here is slightly browning the onions and squash as they cook as long as you manage that you can’t go wrong with this easy recipe.Īnd this Calabacitas recipe can certainly be used for a vegetable side dish, but when I have a lot of zucchini and summer squash I’d happily eat a big plate of this for a meatless lunch or dinner. This is definitely a recipe that should be made to individual taste, and when I first made this I thought a 4 oz. Some recipes for Calabacitas include things like corn or tomatoes, but for my lower-carb version I concentrate on the flavors of the squash, onions, green chiles, and of course plenty of cheese. My recipe omits the corn and/or tomatoes that are sometimes used in Calabacitas which makes this a low-carb side dish!Ĭheesy Calabacitas is a quick and easy way to cook summer squash when they’re abundant, and if you like the idea of cheesy zucchini with green chiles you’ll probably enjoy this recipe. Set aside.Ĭheck out all the other special tasty side dishes our Sunday Supper tastemakers are sharing today! Many thanks to this week's host, Caroline of Caroline's Cooking and our event manager, Renee of Renee's Kitchen Adventures for all of their hard word.Cheesy Calabacitas is a dish of summer squash with onions and green chiles, and it’s the perfect side dish to make with zucchini. Toss together cheese, flour, mustard powder, salt and pepper in a medium bowl. Preheat oven to 350☏ or 180☌ and use the other tablespoon of butter to grease your casserole dish. The onion doesn’t need to color, just soften. Use one tablespoon of the butter to sauté the onion, garlic and jalapeño in a small saucepan, over a very low heat, just until softened, about 5-7 minutes. Just make it for a Sunday Supper.ġ fresh jalapeño or part thereof- depending on your heat tolerance - mincedģ cups grated sharp cheddar cheese, about 12 oz or 340gĤ cups or 540g fresh or frozen corn kernels If your family is not as persnickety about the holiday menu, you’ll want to add this casserole to your line up. Is it only my family that is so set in our ways? Along with the turkey and stuffing, we must have rich creamed potatoes, sticky sweet potatoes, maque choux, green beans with baby new potatoes and, of course, my aunt's best pecan pie for dessert. lest we forget, the list is kept at the front of my recipe binder, in a little pocket. No, it's because that list was set in stone many years ago and no one is allowed to alter it. Not because it’s not perfectly spicy, cheesy and delicious. I must confess that in my family we have a standard set of sides that must be made for Thanksgiving and Christmas and this cheesy jalapeño corn casserole isn't on that list.